| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
11 ounce |
| 1 |
lb |
Plain yogurt |
| 1 |
|
Clove garlic — to taste |
| 1 |
|
Inch ginger root — peeled |
| 4 |
|
Whole serrano chiles, |
|
|
Stemmed and seeded |
| 1/2 |
bn |
Cilantro |
| 1 |
tb |
Ground cumin |
|
|
Red food coloring |
| 3 |
lb |
Lamb ribs |
|
|
Oil |
|
|
Jar tandoori paste |
INSTRUCTIONS
Combine tandori paste, yogurt, garlic, ginger root chiles, cilantro and
cumin in a blender and blend until pureed. Add a few drops red food color (
enough to make bright red). Pierce rib meat with fork. Coat with marinade,
cover and refrigerate overnight.
Drain ribs from marinadeand place meaty side on grill rack about 4 inches
from heat. grill up to 10 min. brushing with oil as ribs cook. Turn ribs
and cook 5 min. more. Note: For spicier taste, patak's bottled curry paste
can be added to marinade.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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